Peanut Chicken Wonton Cups (Printable)
Crispy wonton cups hold savory chicken, creamy peanut sauce, and bright vegetables for a bold appetizer.
# What You'll Need:
→ Filling
01 - 300 g cooked chicken breast, finely shredded
02 - 120 g roasted peanuts, coarsely chopped
03 - 60 ml creamy peanut butter
04 - 30 ml soy sauce
05 - 15 ml rice vinegar
06 - 10 ml honey
07 - 5 ml sesame oil
08 - 1 clove garlic, minced
09 - 1 g ground ginger
10 - 2 stalks spring onion, thinly sliced
→ Base
11 - 24 wonton wrappers
→ Toppings
12 - 15 g cilantro leaves, roughly chopped
13 - 1 red chili, thinly sliced (optional for garnish)
# How to Make It:
01 - Preheat oven to 180°C (350°F). Lightly grease a standard muffin tin. Press a wonton wrapper into each cup, creating a base and sides.
02 - Place the muffin tin in the oven and bake wrappers for 8–10 minutes until golden and crisp. Remove and let cool.
03 - Combine shredded chicken, chopped peanuts, peanut butter, soy sauce, rice vinegar, honey, sesame oil, garlic, ground ginger, and spring onion in a bowl. Stir thoroughly until evenly mixed.
04 - Spoon the peanut chicken mixture into each baked wonton shell, pressing lightly to fill.
05 - Sprinkle filled cups with chopped cilantro and sliced chili. Serve immediately.
# Expert Tips:
01 -
- Easy to prepare for a crowd and totally customizable
- Baked instead of fried so lighter but still crispy
- Balances savory peanut sauce with fresh and crunchy toppings
- Perfect finger food for parties and kid-friendly too
02 -
- Packed with protein and healthy fats from chicken and peanuts
- A smart way to use up leftover chicken
- Wonton wrappers crisp up beautifully in the oven without needing deep frying
03 -
- Do not skip oiling the wrappers even a little makes them crisp and golden
- Taste your peanut sauce and adjust with a touch more vinegar or honey if needed
- Use a mini muffin tin for the perfect cup size and even browning
- Try sprinkling finished cups with fresh cilantro or mint if you want a herby lift